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Maintain a ratio of at least 75% cabbage when adding extra ingredients to kraut creations.
Use juniper berries sparingly, just a teaspoon or two per quart.
Beets should make up 25% or less of the total volume of kraut.
Use dill greens or dill seed, but use less dill seed than greens.
Add caraway seed sparingly.
Grate or thinly slice fennel bulb or stalk, perfect blended with apple.
Peel and grate celery root into kraut along with apple and fennel.
Slice carrot thinly into coins or grate it into shreds, use up to 25% carrot in a cabbage-based kraut.
Add garlic to round out the flavor.